A recipe for Baeckenoffa (Beef, Pork and Lamb Stew). Follow the simple recipe instructions for Baeckenoffa (Beef, Pork and Lamb Stew) shared by other home cooking experts.
Ingredients
500 g Boned shin of beef, trimmedweight ( 1 lb. 2 oz)
500 g Boned shin of pork, trimmed
weight
500 g Boned shoulder of lamb,
trimmed weight 7 dl
Dry white Alsace wine
(3/4 qt)
1 1/4 kg Potatoes (2 3/4 lb), peeled
and sliced (1/2 in thick)
800 g Leeks (1 3/4 lb) (Trim, discard the greenest parts, split the leeks lengthways, wash and dice)
80 g Goose fat or lard (3 oz)
750 g Onions, thinly sliced
(1 1/2 lb) 1 'bouquet garnish', with
plenty of thyme
10 Peppercorns, crushed
2 Garlic cloves, crushed
5 dl Chicken stock (18 fl oz)
1 Calf's foot, blanched and
cut into 3
2 Tbs. Flour
Salt
Freshly ground pepper
Directions
Cut each type of meat into 6 even pieces. Put them into 3 separate bowls and sprinkle generously with white wine. Cover the bowls and refrigerate for at least 12 hours. Preheat the oven to 160 C (325 F). In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes. Lay the leek on top of the onions, then the potatoes. Add the 'bouquet garni', peppercorns and garlic and arrange the 3 meats separately on top, one type to the left, one in the middle, one in the right. Pour over the marinade and the remaining whine. Salt lightly, add the chicken stock and lay the pieces of calf's foot on top. Put the lid on the casserole. Mix the flour with a little cold water to make a soft paste. Spread this paste between the top of the casserole and the lid to make an airtight seal. Cook in the low oven for 4 hours. Present the casserole at the table just as is. Break the seal and lift off the lid.
